Enchiladas Verdes
Cost $15, save $10
Source: Recommended by CookPal
- 30 Min
- 9 Servings
- $15
Enchiladas Verdes
Cost $15, save $10
Source: Recommended by CookPal
- 30 Min
- 9 Servings
- $15
INGREDIENTS
Main Ingredients
- 🍅 2 ¼ pounds small green tomatillos, husks removed
- 3 serrano peppers
- 🧄 2 cloves garlic
- 1 cup vegetable oil for frying
- 🌮 9 corn tortillas
- 💧 3 cups water
- 4 teaspoons chicken bouillon granules
- 🍗 ½ store-bought rotisserie chicken, meat removed and shredded
- 🥬 ¼ head iceberg lettuce, shredded
- 1 cup cilantro leaves
- 1 (8 ounce) container Mexican crema, crema fresca
- 1 cup grated cotija cheese
STEPS
Cover a large griddle with aluminum foil and preheat to medium-high.
Cook tomatillos, serrano peppers, and garlic on the hot griddle, turning occasionally, until toasted and blackened — about 5 minutes for garlic, 10 minutes for peppers, and 15 minutes for tomatillos. Remove to a bowl and allow to cool.
Heat oil in a small, deep skillet to 350 degrees F (175 degrees C).
Lightly fry tortillas, one at a time, in hot oil until warmed through, 3 to 5 seconds per side. Drain on a paper towel-lined plate.
Place toasted tomatillos, serrano peppers, and garlic in a blender. Add water and blend until smooth; pour into a saucepan over medium heat and bring to a boil.
Dissolve chicken bouillon in the mixture, reduce heat, and cook at a simmer until slightly thickened, about 10 minutes.
Soak tortillas in sauce, one at a time, for a few seconds. Fill each tortilla with shredded chicken and sprinkle with sauce. Roll up tortillas and place seam-side down in a serving dish.
Spoon a generous amount of sauce over rolled tortillas. Top with lettuce, cilantro, crema, and cotija cheese. Pour remaining sauce on top or serve on the side.
NUTRIENTS
Per 1 serving🔥
304
Calories
- 12Protein
- 21Carbs
- 21Fats
💡 Use fresh tomatillos for the best flavor.Be mindful of frying tortillas for only a few seconds to keep them pliable.Add more serrano peppers if you prefer spicier enchiladas.